Ingredients
Scale
- 2-3 boneless skinless chicken breasts – diced into bite-sized pieces
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1 medium yellow onion – minced
- 3 cloves garlic – minced
- 16 oz dried short-cut pasta (such as rigatoni or penne)
- 24 oz jar of marinara sauce (feel free to use your favorite brand)
- Water – enough to fill the empty marinara sauce jar
- 1 cup mozzarella cheese
- 1/2 cup parmesan cheese
- Salt and pepper – to taste
- Additional dried Italian seasoning – optional
- Fresh parsley and/or basil – minced for garnish
Instructions
- Cook the chicken: Heat a drizzle of olive oil over medium-high heat in a large pot or skillet. Once the oil is hot, add the diced chicken, along with salt, pepper, Italian seasoning, and garlic powder. Stir the chicken occasionally and cook for about 5 minutes, until it’s mostly cooked through. The chicken should be lightly golden on the outside but not fully cooked yet. Remove the chicken from the pot and set it aside on a plate.
- Sauté the onions and garlic: In the same pot, add the minced onion and garlic. Cook them over medium heat for about 2-3 minutes, stirring frequently until they soften and become fragrant. This step helps build the base flavor for the sauce.
- Add the marinara sauce and water: Pour in the marinara sauce, and don’t forget to fill the empty jar with water and add it to the pot. This extra water ensures that the pasta will cook properly while absorbing the flavors of the sauce. Stir everything together and bring it to a boil over medium-high heat.
- Simmer and cook the pasta: Once the sauce is boiling, reduce the heat to a strong simmer. Add the chicken back into the pot, along with the dried pasta. Stir everything to ensure the pasta is evenly distributed. Cover the pot and let it cook for 10-15 minutes, or until the pasta is cooked to your preferred doneness. Make sure to stir the mixture occasionally to prevent the pasta from sticking.
- Add the cheese: Once the pasta is cooked, stir in the parmesan cheese and 1/4 cup of mozzarella cheese. This adds creaminess and depth to the dish. Sprinkle the remaining mozzarella on top of the pasta, cover the pot again, and let it cook for another 2-3 minutes, until the cheese is melted and gooey.
- Garnish and serve: After the cheese has melted, you’re almost there! Sprinkle some extra Italian seasoning on top for added flavor, and garnish the dish with freshly minced parsley or basil for a burst of freshness. Your one-pot chicken parmesan pasta is now ready to serve!
Notes
- How to tell if the chicken is cooked through: The chicken should be lightly golden on the outside and no longer pink in the center. If you’re unsure, you can use a meat thermometer. The internal temperature should reach 165°F (75°C).
- Prevent overcooking vegetables: If your onions or garlic start to brown too quickly, reduce the heat slightly. Cooking them slowly will allow their natural sweetness to develop without burning.
- What if the pasta isn’t done?: If the pasta hasn’t finished cooking after the recommended 10-15 minutes, simply add a bit more water (1/4 cup at a time) and let it simmer for a few more minutes. The pasta should absorb the flavors of the sauce while cooking to al dente perfection.
- How to avoid dry chicken: Don’t overcook the chicken. You want it cooked through but still tender. The residual heat from the sauce will continue cooking the chicken once it’s added back to the pot.
- Make it ahead: If you’re preparing this meal in advance, you can cook everything except the cheese and store it in the fridge for up to 2 days. When you’re ready to serve, simply reheat and stir in the cheese until melted.
- Prep Time: 10 minutes
- Cook Time: 20 minutes